In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough (depending on your humidity, the dough may be sticky).

Divide dough in half, and shape each half into a roll the length of the cookie.

Place rolls on lined cookie sheet, and pat down to flatten the dough to ½ inch thickness.

Bake in a preheated oven for 20-25 minutes. KEEP A VERY CLOSE EYE ON IT as it will go from done to burnt quickly.

Remove from oven, and set aside to cool.

When cool enough to touch, move over to a cutting board and cut into ½ inch thick diagonal slices.

Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. If the biscotti already looks a little "too" crispy, you can decrease your oven temperature to 275 degrees and bake for 7-10 minutes instead.

Let cool.

In a small bowl mix together the confectioners sugar, vanilla extract and milk until it is incorporated. Using a small spoon, drizzle back and forth your glaze over the biscotti. Allow the icing to harden before packaging.

Recipe by MomAdvice at http://momadvice.com/blog/2012/12/gingerbread-biscotti